Delicious and not afraid of fat, Xinjiang Da Leba is simple to make, rich in taste, chewy, really enjoyable

Ingredients: 100g milk, 2 eggs, 350g cake flour, walnuts, red dates, raisins

Seasoning: 50g sugar, 5g salt, 5g yeast, 20g butter

Steps:

1. Prepare about 350g of high-gluten flour, put 1 egg, 5g of yeast, 5g of salt, 50g of sugar, about 100g of milk, we first use a blender to stir the flour evenly, and then knead it by hand for about ten minutes.

2. Then add 20g of butter, stir well with a blender, then knead the dough by hand until the dough is smooth, we cover it with plastic wrap and let it rise for about an hour.

3. After the dough is awakened, we divide the dough according to the size of our oven, take out one of the parts, and roll it into a pancake shape.

4. Sprinkle walnuts, dates and raisins evenly on top of the dough and sprinkle more deliciously.

5. Roll up the dough like a wrap, be careful not to break it, then seal the mouths on both sides tightly, and do the same for the rest of the dough.

6. Put the rolled dough in the oven, turn on the fermentation function, and let it ferment for about an hour, don't forget to put some water to avoid drying out the surface.

7. After the dough is fermented, we will find that it is a big circle, brush the surface evenly with an appropriate amount of egg liquid, and use a very clean knife to draw a few small cuts on the surface, the action must be lighter.

8. Start baking bread, I'm already a little impatient. Place the baking tray on the lower middle level, turn on the oven at 160 degrees for 40 minutes, and put the tubes up and down.

Ding, the nuts are baked, remember to wear gloves when taking them out, and be careful to burn them. Use a knife to cut the big lieba, the aroma is tangy, the inner flesh is soft, the outer skin is slightly charred and crispy, it smells gluttonous, take a bite, well! That's the taste, it's delicious!